Apple streusel cake
There is something about streusel topping – it is sweet, crunchy and irresistible to me, but only if it is made with great butter and the best ingredients (butter is the main ingredient in this). And then, there is something about apples and streusel – the way it fills house with aroma while baking, the way it melts in your mouth, the way it just leaves you so very satisfied, no matter how much you have eaten.
2 eggs + 4 egg yolks
180 g brown sugar
1 tsp ground cinnamon
200 g butter, melted and slightly cooled
200 g wheat flour
80 g medium coarse rye flour
pinch of sea salt
200 g peeled, cored apple, in small chunks
200 g pitted plums, in small chunks
100 g blueberries
4 cardamom pods, seeds only or 1/4 tsp ground cardamom
105 g wheat flour
90 g rye flour
45 g hazelnuts, ground
60 g marzipan
100 g demerara sugar
120 g cold butter
Heat the oven to 200°. Butter a 26 cm cake pan and sprinkle with flour covering the bottom and sides or line with parchment paper.
For the streusel, mix all the dry ingredients in a bowl. Add the butter and work in with your fingers until it resembles coarse bread crumbs.
Beat the eggs and egg yolks with sugar and cinnamon for 6-7 minutes until the mass is light and airy. With the mixer on low, add the melted butter and then the two types of flour and salt. Pour the batter into the pan and level. Top with apples, plums, and blueberries. Sprinkle with the streusel topping – starting with the larger bits and ending with the finest crumbs at the bottom of the bowl. Bake for about 40 minutes.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s